First, let me start off by saying that these were the absolute worst chicken breasts possible for Chicken Cordon Bleu. :p They were perfectly flat (would’ve been just dandy for grilling :p) and didn’t have that nice tenderloin flap for folding over. But I made do.

So anyway, take your ham and cheese and place them on your chicken breasts. I usually don’t have to make such thin strips of ham & cheese when I have better breasts. Snort. Then fold that extra tenderloin flap (if you are lucky enough to have one) over the meat and cheese and secure with toothpicks.

Mix 3 tbsp flour and 1 tsp paprika in a small bowl and coat the chicken pieces on both sides.

Heat a skillet over medium-high heat and add 6 tbsp of butter. Let the butter melt and get all nice and brown. Now at first it will sizzle and freak out and act like it’s going to boil over…

But just remember — you are the boss and you are way more stubborn than that butter so just hold your ground and don’t give in– and it will calm down from it’s little temper fit in no time.

See? All nice and brown.

Now, put your chicken in the butter with the ham & cheese side down at first and let the chicken get all nice and browned. If you let your butter get all hot and bothered it should only take about 2 mins before it’s just right. Flip over the breasts and make sure they look like this:

Then let the other side brown for another 2 mins or so. Meanwhile, get your 1/2 cup of chicken broth and mix in 1 tsp of chicken bullion granules. When all sides of the chicken are browned, reduce heat to LOW (and I really mean looooooooooooooow people) and pour in the chicken broth mixture. Cover and simmer for about 15 mins, or until the internal temperature of the chicken reaches 165 degrees. Remove the toothpicks and transfer the breasts to a warm plate.

Now don’t stop here! It’s time to work on that sauce! Trust me you don’t want to leave out this sauce. I promise. Bump up the heat on the skillet to medium low heat. Blend 1 tbsp cornstarch and 1 cup heavy whipping cream. I always just use the same measuring cup I used to mix the chicken broth and chicken bullion granules. Slowly whisk the cream mixture into the skillet. (You may have to remove some cheese that fell off the chicken breast first… I always do). Continue stirring until sauce is thickened… This usually takes about 10 mins. Generously pour it over the chicken and serve immediately.

Place a cheese and ham slice on each breast within 1/2 inch of the edges. Fold the tenderloin flap of the chicken breast over the filling and secure with toothpicks. Mix the flour and paprika in a small bowl, and coat the chicken on all sides. Heat the butter in a large skillet over medium-high heat. Cook the chicken until browned on all sides. Add the broth and bouillon. Reduce heat to low, cover, and simmer for 15 minutes, until chicken is no longer pink and juices run clear. Remove the toothpicks, and transfer the breasts to a warm platter. Blend the cornstarch with the cream in a small bowl, and whisk slowly into the skillet. Cook, stirring until thickened, and pour over the chicken. Serve warm.

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Made this last night and what a success! He was very skeptical at first about [it] not being baked in the oven, that the pan frying would not work well but he was the first to admit that he was wrong. He loved the taste, presentation and the simplicity. Now if I can just get him to make it for me ;)

OMG this was the absolute BEST thing I have ever made, and tasted!! It was so easy, and had SO much flavor. The pictures also helped alot, thanks for taking the time to put this altogether and post this delicious recipe. I will try ALL of your other recipes, because MAN do you have good taste so I will trust anything you make!! What a lucky hubby you have!! :) Thanks again!
Ashley N

HOLY COW! This was soooo delcious. And people, when you’re making it, double or triple it. It makes a GREAT leftover – this from a girl who absolutely loathes leftovers. Amanda, you’re on my favorites list! Just wondering if anyone has ever tried to use low fat milk instead of cream – just so I can make this recipe with a LITTLE less guilt. I’m still licking my lips…

Amaaaandaaaaa! i have a small problem :( after putting the butter, i let it “calm down” in a low heat, but just when i noticed it started to have a burned-like-sugar – making my cordon bleu looks as if it was fried too hard! the taste was still okay though, it just that – the looks is really bad :P lol

This is an amazing recipe. My family loves it and request it. My son asked if I could make the sauce with every dinner. I laughed, told him that our hearts and waitlines could not take that. It is fab! Thank you so much for sharing.

Amanda, you are a very talented person! Came across your website totally by accident and I am so happy that I did. I loved your camera tips for taking pictures, your scrapbooks and now your recipes look great and easy to prepare! I love chicken and you have a lot of chicken recipes so I am very happy. Your website is AWESOME!
Thanks for sharing with us and I will be back for more! ;)

I made this last night for Valentine’s Day.. I have never seen him eat so fast. It was delicious. Even though the tenderloins I grabbed were too small, I made due, and it was delicious. The sauce made it even more great!

i love the way you set up your recipes,you make so east to follow.espeacially for me !! iam a rookie.iam just learning how to cook..iam gonna try the spicy sausage one today..looks soooooo goood! thank you,keep it up,

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Welcome to Kevin & Amanda! We love food, travel, Boston Terriers, and photography. Here I share our favorite quick and easy recipes that are simple enough for weeknight dinners, but fabulous enough to impress even your pickiest guests. Please take a look around and stay for awhile!